pizza dough的問題，透過圖書和論文來找解法和答案更準確安心。 我們找到下列免費下載的地點或者是各式教學

Baking Bread with Kids: The Science and Fun of Bread Baking [A Baking Book]

為了解決pizza dough的問題，作者Latham, Jennifer 這樣論述：

The only book kids and parents need to make their own delicious bread at home--and make it fun, simple, and easy, with 20+ recipes for ages 7 and up. No fancy tools needed!Making bread can be so simple and fun that any kid can learn to master the art of mixing, folding, proofing, and baking to creat

e incredible breads. From sandwich breads, like Honey Whole Wheat and fluffy Milk Bread, to buttery Brioche Rolls, puffy Pita, and chewy Baguettes to the not-quite-bread treats like fresh Flour Tortillas, Pizza Dough, and Cornbread, Baking Bread with Kids includes more than twenty recipes for aspiri

ng bread bakers. Each recipe is organized into clear and easy-to-follow instructions and accompanied by beautiful illustrations depicting each step, perfect for school-age readers or younger kids accompanied by an adult in the kitchen. Baking Bread with Kids is the definitive bread book for learning

to make delicious loaves and treats that everyone will enjoy. Jennifer Latham is Tartine’s director of bread and manages the bread-making teams in Northern and Southern California. She is the co-author of Bread Book with Chad Robertson and recorded the audiobook Getting Started with Sourdough.

pizza dough進入發燒排行的影片

探討添加秋葵粉對無麩質戚風蛋糕品質之影響

為了解決pizza dough的問題，作者陳美燕 這樣論述：

近年來消費者希望食物的來源源自於天然和有機，黃蜀葵（Abelmoschus esculentus L.）屬於高營養價值的蔬菜，許多文獻研究指出，秋葵含有豐富的蛋白質、膳食纖維與抗氧化物質，在學術研究上秋葵具有許多藥理作用之研究，例如降血糖、降血脂、抗疲勞、抗心血管疾病等作用，常食用可幫助消化、增強體力、健胃整腸，但秋葵在烘焙產品之相關研究則較少見。無麩質飲食風潮在臺灣越來越受歡迎，市面上許多食品標榜著無麩質，而標示著無麩質的烘焙食品例如:蛋糕、餅乾、比薩等等，其口感、風味與營養價值較不如小麥蛋糕，本研究擬使用蓬萊米粉以及不同比例之秋葵（Abelmoschus esculentus L.）製作

無麩質戚風蛋糕，探討其對無麩質戚風蛋糕物理特性及營養價值和感官品評之影響。在物理特性發現當秋葵添加量為10%時，其蛋糕中央高度及體積指數較低，隨著秋葵粉的量持續添加時，麵糊黏度和蛋糕硬度(hardness)和回復性(resilience)則有下降趨勢。在營養價值部分隨著秋葵粉的量持續添加時，其蛋白質、膳食纖維含量隨之提升，在抗氧化能力分析結果，其總多酚含量(total phenolice content)、DPPH自由基清除能力(DPPH radical scavenging activity)及還原力(reducing power)也隨之上升。最後感官品評結果顯示，添加5%之秋葵戚風蛋糕獲得

最高的總體喜好度。

Make Every Dish Delicious: Modern Classics and Essential Tips for Total Kitchen Confidence

為了解決pizza dough的問題，作者Chesterman, Lesley 這樣論述：

Recipes, perfected. A repertoire of reliable, classic recipes and fundamental techniques that deliver gorgeous results, every time, for cooks of every ability, in the tradition of Genius Recipes and Barefoot Contessa Foolproof.Stop searching the web for what to cook for dinner. From the best roas

t chicken to the most sumptuous brownie, Lesley Chesterman’s perfected recipes have you covered--tonight, and always. When Montreal’s favorite food critic, Lesley Chesterman, was approached ten years ago to write a cookbook, she laughed and said: ＂The last thing the world needs is another recipe for

carbonara.＂ She never forgot the editor’s reply: ＂True. But I think they might like your recipe for carbonara.＂ That comment resonated, because carbonara, like so many dishes, is a recipe Lesley has worked tirelessly to get just right. Returning again and again to recipes and making small tweaks or

big overhauls is what Lesley loves to do. And the result of a lifetime of tinkering is Make Every Dish Delicious, a cookbook that offers a repertoire of foolproof modern classics and a wealth of cooking knowledge to give everyone a helping hand in the kitchen. Make Every Dish Delicious begins with

deeply informative chapters on how to set up your kitchen and pantry, and how to work with fundamental ingredients and basics such as eggs, butter, stocks, and vinaigrettes. Lesley effortlessly demystifies multiple technical challenges (how to make an omelet, how to deep fry without fear, how to use

--and not misuse--the all-important salt, and many more). From there, she takes you on a savoury and sweet journey of recipes encompassing modern classics such as her super simple carbonara, perfect pain de campagne​, show-stopping salt-baked bass, crowd-pleasing standing rib roast, stunning black f

orest cake, and gorgeous Gascogne apple tart. Every recipe here is reliable, repeatable, and irresistible. Homemade no-knead bread and pizza dough? Yes, you can! Chicken Kiev (the easy way)? Of course! Cote de boeuf for two? Why not? Chocolate megamousse for a dessert sensation? Lesley’s got you. Th

ese are dishes to cook with total confidence for friends and family, every day. Let Lesley’s collection of perfected recipes become your very own.

利用反應曲面法探討黑豆茶的最適焙烤及沖泡條件

為了解決pizza dough的問題，作者郭品君 這樣論述：

本研究以黑豆 (Glycine max L. Merr.) 作為原料，透過適當的焙烤及沖泡溫度製成黑豆茶。黑豆除了富含花青素外，還有豐富的酚類化合物、維生素以及礦物質，其具有良好的抗氧化能力，可以有效降低心血管疾病、癌症及其他慢性疾病的發生。然而，黑豆中亦含有許多抗營養因子，例如：植酸以及單寧等。抗營養因子的存在會降低黑豆中營養物質在人體內的生物利用性。因此本研究在探討黑豆茶的最適焙烤及沖泡條件，亦探討其對黑豆茶中植酸及單寧的含量的影響。試驗利用反應曲面法 (Response surface methodology, RSM) 之三變數三層級設計，以焙烤溫度 (90、120、150°C)、焙

烤時間 (1、2、3 hr)、沖泡溫度 (80、90、100°C) 做為黑豆焙烤及沖泡實驗的操作條件，並以抗氧化物質 (總花青素、總酚及總類黃酮含量) 以及色澤度 (L* 及 a* 值) 作為品質指標，探討黑豆茶的最適條件。以 RSM 試驗結果顯示，利用黑豆焙烤及沖泡求得最適合條件為焙烤溫度 108°C、焙烤時間 1.54 hr、沖泡溫度 100°C，在此條件下，黑豆茶的總花青素含量 (TAC) 為 0.696 mg/g，總酚含量 (TPC) 為 4.505 mg GAE/ g D.M.，總類黃酮含量 (TFC) 為 15.297 mg QE/ g D.M.，L* 為 51.64，a* 為20

.23，求得最適條件並以此模型再做驗證，確定模型與實作最適條件之結果相符，黑豆茶具有最佳的抗氧化能力與色澤。感官品評綜合結果顯示，經最適化條件所製成的黑豆茶，整體喜好度與其他條件製成之黑豆茶並無顯著差異。與傳統條件製成之黑豆茶相比，其機能性成分較高，且抗營養因子含量較低，因此可以進一步提升黑豆茶的營養價值。